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Fructose will increase starch viscosity extra rapidly and achieves a better ultimate viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a better remaining viscosity. Fructose, glucose, and sucrose could all be current in food
Borttagning utav wiki sidan 'If you wish to Be A Winner, Change Your Blood Supplement Philosophy Now!' kan inte ångras. Fortsätta?